Seafood Newburg

  • Prep Time: 0 mins
  • Total Time: 0 mins
  • Servings: 12
  • About This Recipe

    “Here is a Seafood Newburg recipe that I make for parties-you can just use extra lobster instead of the mixed seafood.Seafood Newburg “


  • 1lbshrimp, cleaned, left whole (use small to med. shrimp)
  • 1lbbay scallop, thoroughly cleaned
  • 1lbcrabmeat
  • 1lblobster, cut into bite size pieces
  • Sauce:

  • 1smallwhite onion, finely chopped
  • 1/2 cupunsalted butter( do not use margarine)
  • 1/2 cupflour
  • 2cupslight cream
  • 1cancream of shrimp, undiluted
  • 1tablespoonWorcestershire sauce
  • 1/4 cupdry sherry, or more to taste
  • 1tablespoonfresh lemon juice
  • to tastesalt
  • to tastewhite pepper
  • 1dashnutmeg
  • 1dashpaprika
  • Directions

  • Poach the seafood in water and white wine being careful not to overcook. Remove from pan and drain. Reserve a little for garnish
  • Make sauce: Saute onions in butter making sure not to brown them-gradually add flour stirring well after each addition.
  • Add the cream and soup. Cook until thick and creamy stirring continuously.
  • Add Worcestershire sauce, sherry, lemon juice, salt, white pepper, nutmeg and paprika.
  • Keep stirring.
  • Add all seafood except the crab meat and carefully blend into the sauce- gently stir in the crab.Serve over rice, noodles or puff pastry shells.
  • Garnish with some cooked shrimp or lobster pieces.
  • Sprinkle a little fresh chopped parsley over.
  • This serves about 12 for appetizers or 6 for entree..
  • Reviews

  • “I’m so glad I made this for X-mas eve dinner this year!DELICIOUS!It took just minutes to throw together, but it tasted like it was slaved over.My family were raving about it, so thank you for a great meal Janic312!Cooking notes:I added 1 lb of oysters to the mix, and I doubled the recipe otherwise.It served 13 with about a cup of stew each – It was really rich.”

  • “I made this for Valentine dinner.I made the sauce the night before and served this in a puff pastry.Having this was like going to a 5 star restraunt.It was that good. Not hard at all to make with such a great outcome.”

  • “This has been a huge hit at parties. Excellent!”

  • “WOW, This is so good. Like a Lobster bisque with more seafood. I liked the mix of the seafood and will definitley make this again. I am looking gorward to using all lobster next time, yummy. I also had to make mine ahead of time, I took it out of the fridge for an hour and then reheated it on the stove top at a very low temp, stirring alot as not to burn. Turned out great. Everyone was so impressed. Thanks!”

  • “I used flounder shrimp and scallops for the seafood and had to use cream of chicken for the cream of shrimp but it still came out great. “

  • “Made this for our anniversary this year.It sure was a hit.I made it a little more ‘soupy’ by adding a little seafood stock that I used by using the shrimp and crab shells.I made this with a wellington so I didn’t want to serve it over puff pastry shells, but I cut two hearts (one big and one little) out of the puff pastry and cooked it with the wellington and then floated them on top of the soup.It sure was a hit and we enjoyed the leftovers very much!”

  • “Everyone LOVED this recipe. Thanks so much.”

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    Seafood Newburg